Well, today I wanted to share with you this beautiful pomegranate cheesecake with pomegranate sauce. This pomegranate cheesecake is everything a cheesecake should be! A rich, crumbly, buttery biscuit base, a creamy, fruity filling with just the right balance and luscious fruit to decorate the top.
Pomegranate such a beautiful fruit. It brings so many great memories from my childhood. Holiday season, warm family atmosphere, presents… That was the time when I was first introduced to this odd-looking, yet fun fruit. Every time I have pomegranates, I feel nostalgia.
You will love this cheesecake for its creamy, smooth texture paired with not too sweet, yet delicious pomegranate sauce. Whether you’re a cheesecake expert or a complete newbie, this simple recipe is a great way to bake up a delicious dessert to please the whole family.
12 graham crackers
5 tablespoons unsalted butter, melted and cooled
1/4 cup granulated sugar
1/4 teaspoon salt
Pomegranate Cheesecake filling
⅓ cup plain flour
½ cup granulated sugar
4 cups cream cheese room temperature
4 large eggs
1 cup heavy (double) cream
1 tbsp vanilla paste
1½ cups pomegranate juice room temperature
1 lemon zest only
¼ cup brown sugar
1 tbsp cornstarch
2 cups pomegranate juice
½ a pomegranate arils (seeds) only
For the crust
Preheat the oven to 350 degrees F. Wrap 3 layers of foil around the outside of a 9-inch-diameter springform pan. Butter the pan.
Place the graham crackers, sugar and salt in your food processor and blitz into a crumb. Add the butter and pulse until moistened.
Pour your crumb into the prepared pan and flatten evenly – I use the bottom of a large gla̾s̾s.
Bake just until golden brown, about 15 minutes. Let cool completely.
Pomegranate Cheesecake Filling:
In an electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed until fluffy. Add the sugar, vanilla and flour and beat until combined.
Gradually add the pomegranate juice and the lemon zest.
Add the eggs 1 at a time, mixing well after each addition.
In a separate bowl whisk the double cream until soft peaks are formed. Add the heavy (double) cream to the cream cheese mixture and mix until smooth.
Transfer the filling into the prepared crust. Bake at 300°F for 30-35 minutes.
Turn the oven off and leave the cheesecake to cool (while still in the oven) with the door slightly ajar for 2 hours.
Once cooled, wrap the cheesecake (still in the tin) in foil and refrigerate overnight.
In a medium saucepan, combine sugar and cornstarch. Stir in the pomegranate juice. Cook the sauce over medium heat, stirring constantly, until the sauce begins to thicken. When the sauce thickens enough to coat the back of a wooden spoon, remove from heat and let cool.
Once the cheesecake chilled overnight, carefully run a knife around the edge of the pan to loosen. Pour 1/3 of the pomegranate sauce and decorate with some pomegranate seeds, if desired. Refrigerate overnight, or at least 2 hours before serving. Serve with the remaining pomegranate sauce on the side.